The Queen's Beans

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups chicken stock
• 1/2 ounce dried shiitake mushroom, stemmed
• kosher salt, to taste
• 2 lbs green beans, cut into 2-inch pieces
• canola oil
• 1 1/4 cups flour
• 2 small yellow onions, thinly sliced
• 5 tablespoons butter
• 1/3 cup heavy cream
• fresh ground black pepper, to taste

Recipe

• 1 bring stock to a boil in a small pot. remove from heat; add mushrooms. cover; let soften for 20 minutes. strain; reserve broth. thinly slice mushrooms; set aside. meanwhile, bring a pot of salted water to a boil. add green beans; cook until tender, 6-7 minutes. chill beans in an ice bath; drain and pat dry.
• 2 pour oil into a large pot to a depth of 2". heat over medium-high heat until oil registers 350 degrees on a deep-fry thermometer. put 1 cup flour into a bowl. working in batches, toss onions in flour; shake off excess and fry until golden brown, 3-4 minutes. transfer to a paper towel-lined plate and season with salt.
• 3 heat oven to 375°f grease an 8x8-inch casserole with 1 tablespoons butter; set aside. melt remaining butter in a saucepan over medium heat. whisk in remaining flour; cook for 1 minute. pour in reserved broth while whisking; bring to a boil. reduce heat to medium-low; simmer, whisking occasionally, until thickened, 15-20 minutes. whisk in cream and combine with beans, half the onions, and salt and pepper in a bowl; transfer to casserole. top with remaining onions; bake until bubbly, about 20 minutes.